This is a quick and easy summer salad that I've been making for
years. It's tasty, healthy and dead easy to make. I find it's
particularly suited to those long, hot summer evenings when you don't
want to be making anything too complicated. Quantities are pretty
approximate, so I wouldn't bother measuring stuff.

British cooks be careful with the commonly-available sweet chilli
sauce. It's way too spicy, so use less or get hold of the much milder
Thai stuff available in oriental supermarkets.

Cut the lamb into 1.5cm-wide strips and mix through with the ground
cumin, half the sweet chilli sauce, a liberal grinding of pepper and
half the lemon juice. Leave to marinate an hour or more, covered in
the fridge.

Mix the remaining sweet chilli and lemon juice into a sauce. This
is easiest done in a sealed jar, but can be done with a
teaspoon in a little jug if you want to be classy.

Heat a frying pan to very hot with a little oil. Fry the lamb
strips until a nice golden charring is on each side. The sweet chilli
will caramalize. Discard the remainder of the marinade.

Prepare couscous by placing an equal volume of couscous and boiling
water in a bowl and covering. Leave for a few minutes, then fluff
with a fork.

Serve in bowls. First the couscous, then the salad vegetables,
finally the lamb strips. Allow diners to add the sauce to taste.